Rinse the chickpeas then blend them together with 3 tablespoons of tahini, lemon juice, half a teaspoon of salt, and 80 ml of water. If you like, you can add some spices; I always add a pinch of turmeric and plenty of paprika! Its best pairing is with whole grain bread croutons and vegetables like carrots, cucumbers, celery, fennel, radishes.
Italia, Emilia Romagna
